Cream Cups with Raspberry Sauce

Several weeks ago, I had an opportunity to do a cooking demo for a smallish group of women.  The smallish group turned out to be about thirty, so I was a little out of my comfort zone.  However, they made me feel such a part of the group and were so fun, that I couldn’t be nervous!

I had put together a menu that was easy, could be prepared ahead of time and hopefully tasteful and something they would be happy to serve to their guests.  I decided upon Shrimp Toasts (recipe posting in the near future), Roasted Fennel and Sausage  (one of my earlier posts) and for dessert, Cream Cups with a Raspberry Limoncello sauce.

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I’ve always loved the Cream Cups. I first had them at a dinner party hosted by my former neighbor and friend Leanne Yocke.  I’m not sure where she got the recipe from but I adapted it a little and have an easy yet elegant dessert that literally could be thrown together at the last-minute.

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The recipe follows as I made it, but you can do so many things with this.  You could make it with just a fruit sauce or a reduced wine sauce, for just a couple of ideas.

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If you have unexpected guests, are planning a romantic dinner for two or stepping out of the box and wanting to do something a little different, give this a try.  I really think you’ll be glad you did!

Cream Cups with Raspberry Sauce

Course Dessert
Prep Time 15 minutes

Ingredients

  • 1 cup confectionary or powdered sugar
  • 1 8 ounce package cream cheese
  • 1 8 ounce container mascarpone cheese
  • 1 teaspoon vanilla
  • 2 Tablespoons confectionary or powdered sugar
  • 1 pint raspberries
  • 2 Tablespoons limoncello

Instructions

  1. Beat together 1 cup powdered sugar, cream cheese, mascarpone and vanilla.

  2. Spoon into muffin cups or with a #1 tip, pipe onto parchment paper in large circles.

  3. Place on a flat pan and freeze until firm.

  4. For sauce: Mix powdered sugar, raspberries and Limoncello together, mashing slightly, but trying to keep the raspberries intact.

  5. Let rest for 30 minutes.

  6. To serve: About 15 minutes before serving, remove cream cups from freezer. Top with raspberry sauce and serve.

  7. NOTE: You could also substitute Chambord or Wine for the Limoncello or omit entirely.

Chocolate Temptation Cake

There are some days when everything just goes so right.  This was one of those days.  I had my first piece printed in the local newspaper and although it doesn’t seem like much, it meant a lot to me.

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It all came about when an acquaintance,  Lorraine Eaton, wrote a cookbook titled “Tidewater Table.”  She happens to work for the local paper.  They came up with the idea that if anyone made a recipe from her cookbook and wrote about it they would publish the piece in the paper.  Well, I certainly wasn’t going to turn down a chance at notoriety for a day, so of course I had to get the book out and figure out something to make!

There were many good ideas, but I made my decision when I saw the picture of the “Chocolate Temptation Cake.”  Who doesn’t love chocolate?  I for one could live on chocolate but what made this even better was the fact it had hazelnuts and raspberries in the cake.  This recipe was from Williamsburg’s Marcel Desaulniers, the author of several chocolate-centric cookbooks, including “Death by Chocolate.”   I had to try to make this, despite the fact it was a bit of a challenge.

It really wasn’t that hard to make, just time-consuming.  The hardest part for me was skinning the hazelnuts, if you can believe that.  Those skins just didn’t want to come off!  The taste however, was well worth the time into it and would be a great ending to any dinner party you had.

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Try this recipe, try the cake and buy the book.  It will be a great addition to your collection!

Chocolate Temptation Cake

Course Dessert
Prep Time 6 hours 40 minutes
Cook Time 30 minutes
Total Time 7 hours 10 minutes

Ingredients

FOR THE CAKE

  • 1/2 pound unsalted butter (2 tablespoons melted)
  • 6-1/2 ounces semisweet chocolate, broken into 1/2 ounce pieces
  • 2/3 cups egg yolks
  • 1 cup granulated sugar
  • 2/3 cup egg whites

FOR THE GANACHE

  • 1/2 cup hazelnuts
  • 1 1/2 cups heavy cream
  • 4 Tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 10 1/2 ounces semisweet chocolate, broken into 1/2 ounce pieces

FOR THE FILLING AND SAUCE

  • 1 1/2 pints red raspberries
  • 1/2 cup granulated sugar
  • (I would double this)

FOR THE CURLS

  • 1 ounce solid piece semisweet chocolate

Instructions

  1. Lightly coat the insides of two 9-by-1 1/2 inch round cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

  2. Heat oven to 325 degrees F.

  3. Heat 1 inch of water in bottom of double boiler over medium heat. Place the remaining butter and 6 1/2 ounces of semisweet chocolate in top half of double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth and hold at room temperature.

  4. Place 2/3 cup egg yolks and 1 cup sugar in a bowl of an electric mixer fitted with paddle. Beat on high until lemon colored and slightly thickened, about 4 minutes. Scrape down sides of bowl and beat for additional 2 minutes.

  5. While egg yolks are beating, whisk 2/3 cup egg whites ina large stainless-steel bowl until soft peaks form, about 3 minutes.

  6. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites, and stir to incorporate, then gently fold in remaining egg whites.

  7. Divide between the prepared pans, spreading evenly and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove the cakes from the oven and allow to cool in pans for 15 minutes. During baking the surface of the cake will form a crust; this crust will normally collapse when the cake is removed from the oven. Adjust the oven temperature to 450 degrees. Invert cakes onto cake plates. Remove parchment paper and refrigerate the cakes for 1 hour.

  8. While cakes are cooling, prepare the ganache. First toast the hazelnuts on a baking sheet for 5 minutes in the 450-degree oven. Remove from the oven, and immediately cover with a damp towel. Invert another baking sheet over the top to steam the skins off. After 5 minutes, remove the skins from the nuts. Allow the nuts to cool to room temperature. In a food processor fitted with metal blade, chop nuts into 1/8-inch pieces.

  9. Heat 1 1/2 cups heavy cream, 4 tablespoons butter and 1/4 cup sugar in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil. Place 10 1/2 ounces semisweet chocolate pieces ina stainless-steel bowl. Pour the boiling cream over the chocolate, and allow to stand for 3 to 4 minutes. Stir until smooth.

  10. Remove 1/2 cup chocolate ganache, and combine with chopped hazelnuts. Hold this mixture at room temperature to use for the filling. Remove another 1/2 cup chocolate ganache and reserve under refrigeration for 1 hour (this 1/2 cup will be used to decorate the Temptation) Hold the remaining chocolate ganache at room temperature until needed.

  11. Puree the raspberries and 1/2 cup sugar in a food processor fitted with a steel blade for 12 to 15 seconds. Transfer to a stainless-steel bowl. Cover and refrigerate until needed.

  12. Assemble and decorate the cake. Remove the cakes from the refrigerator. Using a cake spatula, spread 1/4 cup raspberry puree over the one cake. Spread the puree evenly to the edges. Spread the ganache and hazelnut mixture over the raspberry puree. Spread the ganache evenly to the edges. Invert the other cake layer on top of the ganache covered cake. Press the cakes together. Using a very sharp serrated knife, trim the top and sides of the cake so they are even. At this point, the cake must be refrigerated for 30 minutes.

  13. Remove the well chilled cake from the refrigerator. Pour the room temperature chocolate ganache over the cake, spreading the with a spatula to create and even coating of ganache on the top and sides of the cake. Refrigerate the cake for 20 to 25 minutes to set the ganache.

  14. Transfer the 1/2 cup well chilled ganache to a pastry bag fitted with a No. 2 star tip. Remove the cake from the refrigerator. Pipe eight to 12 stars on the top of the cake.

  15. Using a vegetable peeler, shave chocolate curls from the 1 ounce piece of chocolate directly onto the center of the cake. Refrigerate the cake for 1 hour before slicing.

  16. Temper the cake slices at room temperature for 1 1/2 to 2 hours before serving. Portion 1/4 cup raspberry puree onto each plate. Place a slice of cake in the center of each plate and serve.

Rowena’s and my winning recipe!

I first discovered Rowena’s almond pound cake many years ago when I had a little sample at some show I can’t even remember.  I was in love and totally hooked!  At the time, it was just my two children and I so i would buy the little loaves and we would freeze them so we could have them all the time.  It never occurred to me that we could actually go to Norfolk and buy more.  We became Rowena Almond Pound Cake Horders.  They should have made a show about us.

You can imagine my delight when I saw there was a contest Rowena’s was hosting on National Pound Cake Day.  I really didn’t have anything that I made with pound cake so I was a little nervous about attempting this, but what did I have to lose?  I loved their pound cake so I did something that was so unlike me…..  I actually entered the contest.

And guess what?  I WON!!!    Wow…never did I expect to win in a million years!  This was one of my most exciting moments EVER! (i think i actually cried a little I was so happy)

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I was equally surprised when I received the package from them.  Not only did I have the winning options of almond pound cake and lemon curd (which also happens to be the best lemon curd), but I also had several other items that I’m excited to try in future recipes.  Raspberry curd, Lavender sauce and Jalapeno Ketchup, to name a few (the ketchup might actually help me to win in next year’s Don’t Let Your Meatloaf Party!)  I was also fortunate to receive Patrick Evans-Hylton’s new products that he is starting…the Historic Hot Chocolate and Chesapeake Bay Seasoning.  Can’t wait to try them all!

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You really need to buy an almond pound cake from Rowena’s for yourself.  If you love almond you will love this cake.  Just opening the package is an aromatic experience.  The almond scent is better than…..dare I say it?…..yes, for foodies, better than sex.  The cake is so moist and so flavorful that it takes all the self-control I have to not eat the entire thing myself.

This recipe is so easy to make.  It is great for a dinner party or if you’re all by yourself.  The only stipulation I have is to make sure you have a Rowena’s almond pound cake if you’re going to make it.  Any other would be a total disservice to this dessert.

Bon Appetite!

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